Sauteed Steak House Style Mushrooms Food

STEAKHOUSE SAUTEED MUSHROOMS

Steps:

• Heat olive oil and butter in a large skillet over medium high heat. Add shallots and cook over medium heat for 3 minutes, or until the shallots are translucent.
• Add garlic to the skillet and cook until fragrant, about 30 seconds.
• Add mushrooms and thyme and cook until the mushrooms are tender and begin to release their juices, about 5 minutes.
• Season with salt and pepper to taste, and garnish with fresh parsley if desired. Serve immediately.

SAUTEED, STEAKHOUSE-STYLE MUSHROOMS

Steps:

• Gather the ingredients.
• Place a large, deep, heavy skillet over medium-high heat.
• When skillet is hot, melt butter, and swirl to coat bottom of pan.
• Add mushrooms, garlic, and sweet onions.
• Toss gently to coat vegetables in butter.
• Sprinkle with salt, and cook, stirring occasionally, until mushrooms release their liquid, about 5 minutes.
• Continue to sauté until liquid has almost evaporated.
• Add red wine and beef stock.
• Reduce heat, and simmer until liquid has reduced by half, about another 5 minutes.
• Taste, adding additional salt and pepper if needed.
• Serve as a side with broiled or grilled steaks or as a side dish for any protein entree.

SAUTEED WILD MUSHROOMS

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

STEAK MUSHROOMS

Steps:

• Melt butter in a medium skillet over medium heat.
• Add Worcestershire, garlic, and celery seasonings.
• mix it up well.
• Add mushrooms and toss to coat with seasoned mixture.
• For fresh mushrooms, saute to desired doneness.
• For canned mushrooms saute till hot.
• Spoon over steak or potatoes or what ever you intended them for.

SAUTEED STEAK STRIPS WITH MUSHROOMS

Steps:

• Cut the beef into thin, 2 x 1/4-inch strips. Season with salt and pepper.
• Heat 2 T of oil in a large, heavy skillet over med-hi heat. Add the meat and sear for approximately 1 minute on each side or until just browned. Remove from the skillet with a slotted spoon and keep warm.
• Add the remaining 1 T oil to the skillet and heat. Add the mushrooms, carrot, and onion and sauté until the mushrooms give up their juice, about 8 minutes.
• Return the beef to the skillet and stir in the wine and broth. Continue to sauté until the meat is just done, 1 to 2 minutes for rare. Stir in the butter until just melted. Season to taste with salt and pepper. Serve immediately.

STEAKHOUSE MUSHROOMS

Steps:

• In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Stir in seasonings and, if desired, browning sauce. Reduce heat to medium; cook, covered, for 3-5 minutes to allow flavors to blend.

OUTBACK STEAKHOUSE SAUTEED MUSHROOMS

Steps:

• Place beef broth in a saucepan and simmer onion for 15 minutes.
• Add mushrooms, along with juice from 1 can or jar and wine.
• Simmer another 15 minutes.
• Serve with steak.